Easy and Quick Kimchi Recipe
Kimchi is surprisingly easy to make and makes a great addition to almost anything from rice dishes to snacks like dumplings!
At its core, kimchi is fermented cabbage. But it’s so much more. It’s spicy and umami and sour and perfect for adding zing to your meals.
Filtered water is necessary for this kimchi recipe because tap water often contains a small amount of chlorine, which will inhibit the fermentation process. Either use a filter jug or bottled water. Make sure to have all your glass jars sterilized.
Look out for Korean gochugaru chilli. It will give an authentic flavour and is available online and in Chinese or Korean supermarkets. If you can’t find it, use 10g crushed chilli flakes mixed with 1 tsp paprika (not smoked) instead.
If your jar is larger than needed, use a small glass jar that fits and place on top of the cabbage mixture and close with the lid to help create a barrier to the air.
Korean Kimchi Recipe
- 2 big napa cabbage
- 1 tsp sea salt
- 4 gloves garlic minced
- 2 Tbsp ginger minced
- 2 Tbsp korean red pepper flakes
- 3 Tbsp water
- Place cabbage in a large bowl and sprinkle with salt. Massage the salt into the cabbage using your hands until well coporated. Cover the bowl and let sit for 30min until wilted and water has been released.
- Discard water and allow to drain in a colander for couple of minutes.
- Combine remaining ingredients in a food processor and process until paste like consistency.
- Add the chili paste to the cabbage and toss with your hands, using gloves, until evenly combined and the cabbage is thoroughly coated with the mixture.
- Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Cover the jar, place over a plate and let sit in a cool, dark place for 24 hours (the mixture may bubble). Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking. Reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
This Korean classic is made by fermenting cabbage in a tangy, spicy sauce - try this speedy version for a tasty side dish.
High Vibration Raw White Chocolate
The simpler the meal the better you feel. Truly this raw white chocolate recipe is one of my favourite and so quick and easy to whip up! All you need are 4 ingredients and you’ll have a very satisfying mouthful of creamy divine goodness!
Play around and omit the vanilla bean with 1 teaspoon of freshly squeezed lemon or orange juice instead.
These white chocolates do best stored in the freezer, otherwise they begin to get soft at room temp. You can also pour the mixture into a pan lined with parchment. Or soak energy bliss balls into the white chocolate mixture and you’ll have a coated treat of energy packed snacks or desserts. Happy creating!
Raw White Chocolate Recipe
- 3 Tbsp raw cashew butter
- 3 Tbsp raw coconut oil
- Pinch vanilla bean
- Pinch salt
- Add all ingredients into a bowl and mix until nice and creamy. Spread into a chocolate mold and let set in the freezer for at least 2 hours. Keep in the freezer.
RAW VEGETABLE PASTA
Who says you can’t enjoy a nice carbonara when you’re eating raw? You certainly can with this raw vegan Zucchini Tagliatelle alla Cashew Carbonara! Traditional Tagliatelle alla Carbonara is a cream sauce pasta, made with eggs, bacon, and fresh cracked pepper. But in this raw vegan Zucchini Tagliatelle alla Cashew Carbonara, we’ll be using soaked cashews for the cream sauce, kala namak salt for the eggs, and cherry tomato to replace bacon, and zucchini for the pasta.
A much healthier alternative without sacrificing any of the flavor. You’ll still be able to enjoy your beloved carbonara! I am using nutritional yeast in this recipe which is optional as it is not a raw ingredient but a great way to add the cheesy flavour in the carbonara sauce.
We can all benefit from a raw meal at least once a day, whether it’s a salad or something like this. Adding a fresh, raw dish to your daily meal plan is good for your overall health in countless ways.
To create the pasta I am using a spiralizer but if you don’t have one you can also use a julienne peeler. I highly recommend getting a spiralizer though, as it is so much fun to make and you can create different thickness of pasta like spaghetti or even ramen consistency plus kids love making them and eating them too. What a sneaky yet fun way to get more veggies into them!
Raw Tagliatelle alla Cashew Carbonara
- Spiralizer or Julienne Peeler
For the Pasta
- 2 Zucchini
- 100 g Sweet cherry tomato cut in a quarter
For the Sauce
- 200 g Cashew nuts soaked overnight/drained
- 1 Tbsp Nutritional yeast optional
- 1 /2 tsp Kalan namak salt
- 1/2 tsp Fresh cracked pepper
- 1 Juice of 1/2 a lime
- 3-5 Tbsp Filtered water
- 1 Tbsp Black sesame seed meal
For the Pasta
- Wash and spiralize your zucchini using a Spiralizer or a Julienne Peeler. Place the zuchini pasta in a big bowl, sprinkle some kala namak salt and set aside. This process will help get rid of excess water. It takes about 5min until you start seeing water on the bottom of the bowl. Squeese the pasta gently to get rid of water as much as possible. That way the sauce will be easier absorbed from the zucchini and you wont end up with a watery pasta.
For the Sauce
- In a blender add all the ingredients except the water and sesame meal and blend slowly. Add water ones at a time until soft and creamy.
- Add the sauce and cherry tomato over the pasta and mix gently using your hands. Serve with sprinkles of black sesame meal and nutritional yeast and enjoy right away.
Flavourful Soft Leafy Green Salad Bowl in no time!
The simpler the meal the better you feel.
I just love this abundant goodness of soft lettuce bowl packed with lots of flavour and only few ingredients without a lot of fuss. This recipe is perfect for everyday and anytime of the day. Something you just can’t get enough of and it is perfect to take away with you to work or anywhere it leads you in life.
I hope you will love it as much as I do.
Simple Salad with Tahini Dressing
The simplier the meal the better you feel
For the Salad
- Oak Lettuce washed
- Cucumber washed and shave cut
For the Sauce
- Pure Tahini Butter
- Kala Namak Salt
- Fresh Lime Juice
- Filtered Water
- In a huge bowl tear lots of soft lettuce leafs into small pieces using your hands and massage giving it all the love you have. Add the shaved cucumber and sprinkle with some nutritional yeast/optional sesame seeds.
- In a bowl combine all the sauce ingredients. Adjust to your liking and preferred consistency. Pour 2 Tbsp water ones at a time as it starts thickening when stirred together and it might become too liquidy if adding too much water at ones. Pour over the salad and enjoy right away.
A detoxing and rejuvenating bowl of goodness!
Here with my lovely friend and owner of the amazing World Vegan Travel company to share with you this divine Tropical Papaya Smoothie Bowl. It is one easy recipe to cleanse your body throughout the day. Turmeric also known as the golden spice coupled with ginger is a powerful combination that has many healing properties and nourishes the brain and enhances the mood naturally.
If you never had this before you’ll be surprised about the taste and the way it makes you feel.🌱 Be well. ❤
Papaya Smoothie Bowl with Ginger and Turmeric
- 1 cup fresh and ripe papaya
- 1 cup frozen bananas
- 1/3 cup fresh coconut meat
- 2-4 Tbsp coconut water
- 1/2 tsp fresh grated ginger
- 1/4-1/2 tsp turmeric powder
- Pinch ground black pepper
- Dried coconut strips for garnish
- In a blender combine all the ingredients together and blend until smooth and well combined. Serve right away.